summer scones

To counter the dreary rainy weather we've been experiencing here in New England, I woke up this grey morning and baked a batch of lemon-cherry scones. I'm calling them "Summer Scones" because cherries are in season right now, and the lemon adds a zingy flavor that really perfumes the scones and wakes me up.

Lemony Cherry "Summer" Scones

2 Cups self-rising flour (or substitute: 2 cups all-purpose flour, 2 1/2 tsp baking powder, 1/2 tsp salt)
1/2 tsp baking powder
1/4 cup butter, cold and diced
1 Tbs granulated sugar

1/3 cup fresh cherries, chopped
1 tsp lemon zest
1 Tbs granulated sugar

1/2 cup + 1 Tbs soymilk or buttermilk or milk
1 tsp vanilla extract

Yields ~10.

Mix the flour, baking powder, sugar, salt, 1 Tbs of sugar. Crumble in the cold butter either using a food processor or by hand. In a separate bowl, mix the chopped fresh cherries, 1 Tbs of sugar, and lemon zest. Then, mix the first two mixtures along with the soymilk and vanilla until it forms a soft dough. Flatten the dough till it's a few centimeters thick and cut out pieces. I used 2 inch circles, which gave me 10 scones. Bake at 430 F for 12-14 minutes.

These are best eaten plain or with a small pat of butter, warm out of the oven. Traditionally, scones are eaten with jam and clotted cream, but in my opinion, these are flavorful enough on their own.

After weeks of 90 degrees, I'm sure my tomato plant enjoyed these sudden blasts of rainstorm. Hopefully the little green tomatoes will start to ripen soon, so I can enjoy them before I return to school in just a few weeks. Crazy how time flies! Thankfully the weather will be clearing up this afternoon, and I look forward to the start of the Boston Summer Arts Festival with a crazy hour of Ultimate Bootcamp (a.k.a. getting my butt kicked by "high energy fitness trainers") by the Boston harbor tomorrow!

oreo stuffed chocolate chip cookies

The cookie-ception continues!

On a lazy summer’s day, a few friends and I passed the afternoon time enjoying quality television (e.g. Pregnant & Dating), playing an ol’ fashioned game of Cards Against Humanity, and of course, baking oreo-stuffed chocolate chip cookies. 

One thing to note - as the recipe itself warns - is that the cookie dough spreads “pretty big”. Trying to cover the oreos with dough meant that our cookie dough dollops were substantial to begin with. It’s hard to imagine only 5 cookies being able to fit on a cookie sheet that can normally hold 15-20, but here it is in all it's glory:

Oreo Stuffed Chocolate Chip Cookies (as seen on Tablespoon.Com)

1 cup butter, softened

3/4 cup packed brown sugar

1 cup sugar

2 eggs

1 Tbs vanilla extract

3 1/2 cup flour

1 tsp salt

1 tsp baking soda

10 oz chocolate chips (we used 3 different kinds for that extra ~pizzazz~)

1 package of oreos

Yields 24

No, you are not reading the recipe wrong. For a yield of 24, this recipe calls for 2 sticks of butter and an entire tablespoon of vanilla extract! These cookies definitely top the list of the richest, most indulgent cookies I have ever had.  

Because the only thing better than a chocolate chip cookie is a chocolate chip cookie with a surprise inside!

A special thanks to Sarah for letting us wreak havoc in your kitchen. :)